Description
This Delicious Low Carb BBQ Chicken Bowl is a healthy, flavorful meal perfect for a quick lunch or dinner. Featuring tender shredded BBQ chicken served over sautéed cauliflower rice and topped with fresh avocado, cucumber, red onion, cheddar cheese, and cilantro, this bowl is both satisfying and low in carbs. Ready in just 30 minutes, it’s an ideal gluten-free, low-sugar option for those seeking a balanced, nutrient-packed dish.
Ingredients
Scale
Chicken and BBQ Sauce
- 1½ pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ cup low-sugar barbecue sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
Cauliflower Rice and Toppings
- 4 cups cauliflower rice
- 2 medium avocados, diced
- 1 large cucumber, sliced
- ½ cup red onion, diced
- ½ cup shredded cheddar cheese
- 2 tablespoons fresh chopped cilantro
Instructions
- Season the chicken: Pat the chicken breasts dry with paper towels and season evenly on both sides with salt and black pepper.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- Shred and coat with BBQ sauce: Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet, pour in the low-sugar barbecue sauce, and simmer for 2 to 3 minutes, stirring occasionally to coat the chicken evenly.
- Cook the cauliflower rice: In a separate skillet over medium heat, cook the cauliflower rice for 5 to 6 minutes, stirring occasionally, until tender but not mushy.
- Assemble the bowls: Evenly divide the cooked cauliflower rice into four serving bowls. Top each bowl with a portion of BBQ chicken, diced avocado, sliced cucumber, diced red onion, shredded cheddar cheese, and chopped cilantro. Serve immediately while warm.
Notes
- You can prepare the cauliflower rice ahead of time and reheat before serving.
- For extra flavor, consider adding a squeeze of lime juice or a dash of smoked paprika to the cauliflower rice.
- This recipe can be customized with additional veggies like cherry tomatoes or bell peppers.
- Use low-sugar or sugar-free barbecue sauce to keep the carb content down.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
